Greek Yogurt Lemon Cake With Lemon Syrup – a delicious recipe with butter, granulated sugar, eggs, Greek yogurt, flour, lemon zest. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat oven to 350u00b0F. Grease a 9 1/2 inch ring pan.
2
In a mixer, beat butter and 1/3 cup sugar until light and creamy. Add eggs, 1 at a time, beating well after each addition. Fold in 1 cup yogurt then flour, 1/2 the lemon zest and 1/4 cup lemon juice until combined. Transfer to prepared pan and bake for 50 mins, or until a skewer inserted in the center comes out clean. Let cool in pan for 5 mins then transfer to a serving plate.
3
Meanwhile, in a small saucepan, combine remaining sugar, lemon zest and lemon juice over low heat. Cook for 2 mins, or until sugar dissolves. Bring to a boil then reduce heat and simmer for 4 mins, or until syrup has reduced and thickened slightly.
4
Pour warm syrup over warm cake. Sprinkle with lemon zest strips. Stir together honey and remaining yogurt in a bowl. Serve with cake.
357
kcal
Calories
12
g
Fat
50
g
Carbs
17
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: ½ tbsp butter, at room temperature, 1/2 cup granulated sugar, 3 None large eggs, at room temperature, 2 ups Greek yogurt, and more.
Yes, Greek Yogurt Lemon Cake With Lemon Syrup falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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